Tuesday, October 14, 2008

Mother's Recipe: Soya Sauce Chicken

Today suddenly want to eat Soya Sauce Chicken, so I tried out this recipe from mom. It turned out great!


1 Whole Chicken
5-6 slices Ginger
4 pieces Shallot (peel & cut into half)
1 cup Water
1/2 cup Soya Sauce
1/2 cup Rice Wine
1 piece Anise
1/2 tea spoon Salt
1 table spoon Oil
1 cube (about 5x2x1 cm) Black Sugar Cube (can be replaced by rock sugar)

1. Wash & clean the chicken. Cut and throw away its head, neck, ass and fat part. Then cut into 6 big pieces.

2. Throw in Shallot, Ginger, Anise, Black Sugar & Water into a pot, bring to boil.

3. Mix Soya Sause, Rice Wine & Salt in a bowl, pour into the pot after the water boil, turn to slow heat (simmer).

4. While boiling the sause, use high heat to heat up a wok with oil, seared the chicken for 5 minutes (each side around 2.5 minutes), until it's skin turn golden yellow, half cooked.

5. Throw chiekcn into the boiled Soya-Sause-Pot, bring to boil.

6. Cover the pot, boil for another 3 minutes.

7. Switch off the fire, and let it simmer for at least 20 minutes. The longer you simmer the chicken, the deeper in taste. Best result is over one hour.

8. Cut the chicken into small pieces when it's cool down. Boil remaining Soya Sause, and pour ontop of chicken when serve.

  • To chicken taste tender & moist, Do not use strong heat to boil the chicken, it must be simmer.

  • Don't put the Soya Sause in the pot too early, or else it will burn.

  • If you want the chicken looks darker in color, add some dark Soya Sause.

  • Can use a scissor instead of knife to cut the chicken when serve, or tear out the meat by hand.

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